Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal.

Laboratory-prepared muesli-type breakfast cereal (mixture of oat flakes, wheat flakes, corn flakes, hazelnuts, raisins, sunflower seeds, and flax seeds) was subjected to accelerated storage test at 60 degrees C with or without the addition of red raspberry seed extract. The oxidative changes in muesli resulting in the formation of secondary oxidation products were evaluated using solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) to isolate volatiles and GC-MS and chromatography-olfactometry to quantify them and determine the key odorants. During 14 days of storage the total amount of volatile compounds changed from 1.0 mg/kg, in freshly prepared muesli, to 32 mg/kg after storage. The predominant compound was hexanal; its content during storage increased 20-fold, reaching 17 mg/kg. Red raspberry seed extract addition limited the rate of lipid oxidation, and the total amount of volatiles was estimated at 11 mg/kg and that of hexanal at almost 5 mg/kg. An elevated temperature of the storage test also influenced the crucial flavor compounds determined using aroma extract dilution analysis (AEDA). The flavor dilution factor (FD) values for volatile lipid oxidation products were lower in samples with red raspberry seed extract added.